Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

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Brettanomyces Brewing
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Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

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Author Replies
Rich Link
01/22/06 08:35 PM  
Re: GREAT swap opportunity!
I agree about the color contribution. It was not that much. I was so scared about the 1000 SRM number that I was overly cautious. As it tunrs ouot, the gravity and color contributtion was nowhere near what I thought it would be. I should have used the entire 500 ml.

The brew session had its moments. I flailed a few times. the mash went well, but the post boil was frustrating. With the pump and chiller, I was like the proverbial old dog with all these new tricks. I spent way too much time getting it all figured out. In the end, I have what should be a very nice dubbel, if the yeast cooperates.

I think, it might be more in line to specify the color contribution more in the line of 60-100. I know that's a pretty wide range, but 1000 was way out of line, and even my 200 estimate did not work. I like the flavor.

I'm making a tripel next week. I think I may do a double batch and put the rest of the syrup into one half. That should give a good idea of the flavr and color contribution.

I'm whooped, and hungry. Now for some carne asada.


01/22/06 08:51 PM  
Re: GREAT swap opportunity!
Same here...

6 lb. Crisp Pale Malt

5 lb. Munich Malt (6.8L)

1 lb. Melanoidin

1 oz. EKG for 60 minutes

1 oz. Tettnanger for 30 minutes

1 oz. EKG for 10 minutes

1 oz. Saaz KO

500ml. (16.9 oz.) Dark Candi Syrup for 10 minutes

OG: 1062


Same here, color worked out really well. I'm planning on posting a picture tomorrow...

01/23/06 10:07 AM  
Re: GREAT swap opportunity!
BTW, make the 16.9 FLUID ounces! It was my first experience with Crisp pale malt, went great. Squeeky clean conversion faster than I'm used to, this beer was a real pleasure to make. The yeast has been slow out of the gate though.
01/23/06 11:04 AM  
Re: GREAT swap opportunity!
I really like the Crisp malts. I've got a couple sacks of the Crisp Continental Euro Pils. Converts quickly, and I usually get 90+% effec.

The Ardennes yeast always seems to be on it's own time schedule.

01/23/06 11:18 AM  
Re: GREAT swap opportunity!
Thanks N8, that's reassuring. Slow yeast always makes me a little nervous, I pitch on an active cake so frequently that fast take offs are really my norm.

So Rich, do you think Tomme will be taking part in the tasting session? Man, involving him in your brew day is more than a little impressive! Attended an open house at the Heavyweight brewery Saturday, more people than not who show come packing. I have two bottles with me, one was a "Santa Little Helper". Clearly one of the events standouts.

Rich Link
01/23/06 11:24 AM  
Re: GREAT swap opportunity!
In retrospect, I wish I had used the entire 500ml. I may actually add it later this week once I get a good read on color and tast of the beer.
Sean Paxton
01/23/06 11:46 AM  
Re: GREAT swap opportunity!
Sounds like we all had very similar experiences with the Dark Candi Sugar Syrup.

Brewed up a Westvleteren 8 Clone yesterday. Pleased with the results.

Here is my recipe:

O.G.: 1.063

F.G.: ?

Volume: 6 gallons


5 # Castle Pale

2 # Castle Pils

1 # Castle Cara-Munich

1 oz Special ‘B’

1 # Clear Rock Candi

½ Cup Dark Candi Sugar Syrup @ 15 min

1 Servomyces Yeast Nutrient @ 15 min


1.00 oz Goldings (5.30%) @ 60 min

2.00 oz Saaz (3.10%) @ 30 min


1 Slurry Trappist High Gravity (Wyeast Labs #3787)


149 degrees for 1 ½ hours

165 degrees for 15 min

212 degrees for 90


68 degrees currently

Will rise tonight to 84 degrees

Made a Westmalle Triple clone last Sunday and took the slurry off of that beer and used it for the Dubbel. Had about half gallon of slurry. I had fermentation in 45 minutes!

The syrup gave the brew a light rose/caramel hue, very similar color to the Westvleteren 8 ( had to sample my last one with the brew session). I wasn’t sure exactly how much to use. After reading Stan’s book, and doing some research on Westvleteren, I feel it was close. I might use more of the syrup next time.

Castle malt is great stuff! I’ve been very pleased with my results using this grain!

Looking forward to trying everyone’s brew!

01/23/06 11:49 AM  
Re: GREAT swap opportunity!
I also brewed this past Saturday. I don't have the recipe in front of me, but here are the percentages...


Dingemans Pale Ale

Dingemans Pilsner


500ml syrup @ 60min

Cane Sugar @ 90min

Not certain on the times here...

Hallertau Hersbrucker @ 15 and 5

Bullion @ 60

Yeast: 3787

Mash at 151F

90min boil

OG: 1.110 (yes, overshot with 83% eff.)

I had the syrup in the fridge just prior to the addition. It poured very think and very slowly. I think next time, I'll let it sit out for a couple of hours before I use it. I ended up with a nice dark brown color... I can't wait to try this!

Eric K
01/23/06 11:55 AM  
Re: GREAT swap opportunity!
It seems like I missed all the candy syrup brewing excitement this weekend. I was at the second annual Winterhop Beer Festival in Ellensburg, Washington this weekend. I must do my part to support the Pacific Northwest craftbrewers.

Rich, it sounds like your not too pleased with your beer color. My dubbel is quite dark, but I suspect this is also the result of my grain bill and boil volume. I did use a large percentage of munich base malt (so did Steve) and also caravienna as an adjunt. I also added the sugar 45 minutes into a 90 min boil, which will darken the wort even more.

I need to take some pictures of the fermenting carboys tonight and post the images. The color differences between the two batches are striking. Steve, can you recommend where to post the images?

01/23/06 12:16 PM  
Re: GREAT swap opportunity!
Sean, I envy you your slurry! This would have been a great time to have had one on hand.

Erik, send me the shot (steve AT cmg DOT net), I'll see to it the world has a chance to see your results!

I'm surprised so many seem to have used the syrup together with rocks. We'll definately have to note this at tasting time.

Sean Paxton
01/23/06 12:59 PM  
Re: GREAT swap opportunity!

Was very lucky in my being able to brew last weekend too. The Trippel was going nuts all week, and to rack off the yeast slurry and hit the Dubbel, was well, WOW. I have had 2 hour fermentations before. But never a 30-45 minute one! Had over an inch of head in 45 minutes and bubbling like mad. This morning I had to switch to a blow ff, as the airlock was filled with yeast…

For the sugar. I used clear rock candi sugar and the syrup, as Brew Like a Monk mentions the use of both, as did Celebrator’s article on Westvleteren a few months back: the syrup was more for color. But, know after brewing with it once, I probably would have used more syrup, if I had more understanding of this product. Gave the final beer, pre fermentation a nice complex flavor, mouth feel and a much closer color to a Dubbel than I have in the past. That red hue is very nice. I’ll take a pic tonight and send it your way Steve.

With the remaining product, I will do a Westvleteren 12 clone. I know Tremens in interested in a Westy 12 swap… Sounds like more of a Belgian Strong Dark Tremens… How did the brew taste with all the syrup?


Dark Candi
01/23/06 01:00 PM  
Re: GREAT swap opportunity!
Hello everyone,

Sounds like alot going on.

Regarding color, as I said before I think sugar color does not quite relate to grain color. Dark Belgian rock sugar is 275?L , and SIEBEL labs rated this syrup at 1000?L, but as you have all seen that number is not accurate. This swap is very useful for this. I have used this syrup many times in the last few months, and I have changed the % used a few times to get the flavor and color right.

As to the swap, I brewed yesterday,

It went something like this-

5gal batch

10 lbs pils

4 lbs. pale

Mash at 145? for 90 min.

500ml syrup

1 lb. c&h sugar

Northern Brewer bittering

Styrian & Hallertau flavoring

Tried for about 27 IBU

70 min boil

White labs 530 from last batch

o.g. 1.080

I took some pictures as well, is it possible to post them?

01/23/06 01:10 PM  
Re: GREAT swap opportunity!
With the second runnings + the addition of some more pale and pils in the mash, I brewed a second beer with turbinado sugar. Around this time, the wind really started to kick up and brewing equipment was blowing all over the place... we also had family over that day. So unfortunately, due to the madness, I neglected to actually sample the wort before sending it off to ferment. I will try it after the primary and let you know how it is. It smelled good!
01/23/06 03:02 PM  
Re: GREAT swap opportunity!
I must be the only one who hasn't brewed yet...but I'm building up a big starter of WL530 for my 3 way batch.

Based on what I'm seeing, I'll use the whole 500ml of syrup.

01/23/06 03:16 PM  
Re: GREAT swap opportunity!
Since we have 8 participants in the swap, and most of the abvs are going to be somewhat high, and most of us will have to go to work in the morning...

Would I be a total wimp to suggest that smaller (8 to 10 oz.) bottles would be a good idea for this swap?

Sean Paxton
01/24/06 03:06 PM  
Re: GREAT swap opportunity!

Yes, you would be a wimp. I just got some 12 oz bottles and 6 oz for my Russian Imperial Stout and Belgian Barleywine. I am looking forward to having a few tasty dubbels, all homebrewed.

Good luck with your brew! Hope our advice helped you in your recipe formulation.



01/24/06 05:55 PM  
Re: GREAT swap opportunity!
Ok, to make up for my wimpiness, I'll have to bump the gravity on mine! ; )

Eric K
01/25/06 11:16 AM  
Re: GREAT swap opportunity!
I racked the Dark Candi Syrup dubbel batch into a keg last night for conditioning. I added the original gyle for priming. The dubbel underwent 10 days of primary fermentation. The OG hydrometer reading on the gyle was 1.074 (estimated recipe OG=1.058 without the syrup). The Gravity at kegging (i.e., KG) was 1.021.

The aroma of the young dubbel was fruity (i.e, estery)and clean. The taste was slighty malty at first, followed by a fruity ester profile, slight pepper fize, with a surprizingly earthy dry aftertaste. Really drinkable for a young beer.

I'll let you all know how the dark candy sugar batch turns out at kegging time.

Rich Link
01/28/06 08:25 PM  
Re: GREAT swap opportunity!
I racked into a secondary today. I suppose the only reason for a secondary at this point, is to allow the yeast to settle out. I added to remainder of the syrup to the beer on Wednesday. The color is darker, but still nowhere near as dark as I had expected.

The malted barleys gave an OG of 1.060. The sugars, 1.5# corn, and the 500ml of syrup, brought the gravity to 1.076. The Duvel yeast I got from Tomme fermented like crazy. No blow-off tube was necessary. The gravity today is 1.006! I've never had a beer get this low. The taste was somewhat fruity, slightly banana, and other light esters. I think this beer is going to be very nice. I'll let the yeast settle out this week, then keg it next week.

I'm brewing something tripel-ish tomorrow. I'm still consdering the recipe. Perhaps something like Duvel, but maybe with just a touch of some spice?

Sean Paxton
01/30/06 04:50 PM  
Re: GREAT swap opportunity!
Impressive Rich: 1.006 is very impressive! Gotta love fresh yeast and a lot of it!

My Dubbel had a blow off hose for 5 days, and had a crazy primary fermentation. I will rack either tonight or tomorrow, as it still is going.

My Trippel is still fermenting aswell. Racking into a secondary and added a heating belt, and it kept going and going and going… 15 days and it still has a head… Getting some really nice malt notes, with a hint of cider, and a hint of saaz spiciness.

Rich Link
02/05/06 12:41 PM  
Re: GREAT swap opportunity!
Well, the dubbel is in the keg. Actually, the color turned out pretty nice. Once the yeast settled out, the color darkened up. The final gravity was 1.004. I'll send a picture to Steve so he can post it. The flavor is of banana (from the Duvel yeast), with some caramel (from the syrup). I think this beer is going to be very nice once it is carbonated. I intend to force carbonate today, and will bottle using the Beer Gun, that I just got from William's. There's still an outside chance that I may add yeast and sugar for bottling, but don't count on it.

BTW, I racked the Strong Golden yesterday. The gravity is 1.005! It has the same banana esters as the dubbel. That Duvel yeats is pretty amazing.

Has a date been set yet for the exchange?

02/05/06 02:06 PM  
Re: GREAT swap opportunity!
<<Has a date been set yet for the exchange?>>

Not yet Rich, it will probably be late April, early May.

1.004?! Nice!

Eric K
02/06/06 01:43 PM  
Re: GREAT swap opportunity!
I kegged the second batch of dubble last night with gyle; the dark candy sugar/dark brown sugar recipe. The OG was 1.080, and the kegging gravity (KG)was 1.014. This was a bit more potent than the dark syrup batch (see above). I'll leave the keg in my warm room for 10-14 days to carbonate, then cold condition until bottling time.

Rich, how long do you typically let your beers keg condition. You last posting indicated that your going to bottle as soon as you force carbonate. This seems like a really short aging period.

Rich Link
02/06/06 03:48 PM  
Re: GREAT swap opportunity!
<<Rich, how long do you typically let your beers keg condition. You last posting indicated that your going to bottle as soon as you force carbonate. This seems like a really short aging period.>>

Usually I like to let beers age for a month or longer. I did not mean to insinuate that I would be bottling soon. It will be next month afgter I've determined that it is very drinkable.

Eric K
02/06/06 08:44 PM  
Re: GREAT swap opportunity!
<<Usually I like to let beers age for a month or longer>>

I age a minimum of 2 months in the keg for any beer over 1.065, and 1 month for the lower gravity brews.

Let me know how the bottling goes with the new "bottling gun". I bought a filler from Beer3 about a year ago, but the spring in the relief valve was not stainless and has since rusted despite my attention to sanitation. Now I'm worried about the rust flavor getting into the beer. I can't seem to find a stainless spring that fits, so I'm planning on buying the "bottling gun".

Rich Link
02/06/06 09:21 PM  
Re: GREAT swap opportunity!
<<I can't seem to find a stainless spring that fits, so I'm planning on buying the "bottling gun". >>

One great source for just about anything is www.mcmaster.com

Rich Link
02/11/06 08:29 PM  
Re: GREAT swap opportunity!
Tasted the dubbel today. It is coming along very nicely. Another month of aging and it will be perfect, I'd say. How are all your's coming?
02/12/06 09:06 AM  
Jury's out fot me
I'm not sure what to make of my dubbel, it seemed over hopped. I didn't do anything crazy, my fingers are crossewd that its just a development thing. I hear Ommegang tastes kinda nasty for the first couple weeks then it mellows...

Ardennes is turning out to be kind of an oddball yeast for me. I poured my triple wort on the cake left by the dubbel. It took off as expected and had a two day feeding frenzy. Then it slowed down as expected but has kept the same pace since, a couple blorps a minute. I was surprised it is still active after being so fast out of the gate so I took a gravity reading. 1018!! What?? Now its still active so that isnt the final call, but how can that level of activity have not done more?

Anyone have experience with this yeast?

02/13/06 08:16 AM  
Re: GREAT swap opportunity!
Ok, I'm behind schedule - I just brewed mine this weekend.

I ended up with a bevy of Dubbels. Mashed 45# of grains; sparged for some 20+ gallons of wort.

Grain bill: 17# pils, 18# dark munich, 2# ea. of caravienne, caramunich, spc. b and wheat, 1# ea. of melanoidin & aromatic.

1/2 oz. horizon (per batch) to bitter, 1/2 oz. styrians at 20 min. for a little flavor.

First, 500ml dark candi syrup and 1# table sugar.

Second, 1# panocha and 1# gula jawa.

Third, the rock candi from the homebrew store - 1# dark & 1# amber.

All 3 of these (4 gal batches) have WL530 yeast, and 4 gallons in the fermentor.

The fourth is a combination of the first 3 worts post boil (about 2 1/3 gallons from each), and pitched with Wyeast Ardennes yeast for a 7 gal. batch.

Somehow I ended up with an extra 2.5 gallons of wort - I boiled for about 20 minutes with 1 oz. saaz and added a pound of chinese yellow lump candy...pitched some leftover 530.

All yeasts were pitched at 80 degrees - my basement is about 55, so

02/13/06 08:19 AM  
Re: GREAT swap opportunity!
(Hit the enter key accidently...)

the temp will drop, but hopefully not too far. OG was 1.072, 1.073, and 1.075. Mashed lower than I had planned (about 145 -147), so I may rival Rich

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